Vol. 9, Issue 3, Part G (2024)

Author(s): SB Sakhare, SV Londhe, AM Chappalwar, SN Rindhe, RN Waghamare, VK Munde and DP Patil

Abstract: The present study was conducted to evaluate the physico-chemical properties and sensory evaluation of different levels of rice flour added chicken meat cookies. The chicken meat cookies were formulated by replacement of wheat flour with different levels (10%, 20%, and 30%) of rice flour. Sensory analysis showed that control and T₂ had similar scores in appearance, flavor, texture, crispiness, taste, and overall acceptability. No significant differences (p>0.05) were found in appearance, flavor, and texture between control and T₁, T₂, and T₃. Crispiness and taste scores showed no significant difference between control and T₂, but T₁ and T₃ differed significantly. Overall acceptability was significantly higher (p<0.05) for chicken meat cookies with 20% (T₂) rice flour as comparable to control. Significant differences were found in baking yield between control and rice flour-incorporated chicken meat cookies, with T₂ having the highest yield. Bulk density was significantly higher (p<0.05) in T₂ and T₃ compared to control. Significantly increased moisture and ash percentages (p<0.05) while decreasing protein and fat percentages (p>0.05) as rice flour incorporation increased.

DOI: 10.22271/veterinary.2024.v9.i3g.1467